Hello
Chicken Chili! This warmed our tummies and fed us for several meals.
We have enjoyed chicken chili many time in the past. This week when my boneless chicken did not thaw in time for baked chicken I decided to make chicken chili for us instead and experiment in the crock pot.
Crock Pot Chicken Chili
Ingredients
1 1/2 pounds boneless chicken breast
1 med. onion, chopped
1 med. zucchini, chopped
1 TB olive oil
2 tsp. cumin
1/4 tsp. oregano
1 tsp. coriander
4 oz chopped green chilies
1 large carrot, chopped
2 cloves of garlic, chopped
4 c of kidney or northern beans
2 c chicken broth
Salt and Pepper to taste
Toppings--Sour Cream, Shredded Cheese
Directions
1. Heat skillet with olive oil. Once the pan is hot, add in onion and zucchini until both are soft, about 6 minutes. Add in garlic and stir for 2 minutes. Add in cumin, oregano, and coriander and saute for 1 minute.
2. Spray crock pot with cooking spray and place chicken on the bottom.
3. Layer carrots, green chilies, onion/zucchini mixture, and beans on top of chicken. Add in chicken broth.
4.Cover and cook on low. After 5 hours remove the chicken, shred it and place it back into the crock pot. Continue to cook for an additional 1-2 hours on low.
5. Serve with homemade chips or crackers. Top with cheese and sour cream.
I found that the cooking of some of the veggies and spices really brought out wonderful flavors in the chili. My husband added in a sprinkle of Tabasco sauce to spice it up.
I'm in recipe sharing heaven--go check out and link up your recipes at--
What's in Your Crock Pot @ Smockity Frocks
Tempt my Tummy Tuesday @ Blessed with Grace
Tasty Tuesday @ Balancing Beauty and Bedlam